“I worked from 12 to 17, six years in a bakery. I was a pastry cook.”
“I took a Chinatown bus to New York to enroll in the International Culinary Center’s pastry program.”
“You don’t have to do everything from scratch. Nobody wants to make puff pastry!”
“Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.”
“When you’re in theater, you inevitably wind up working in restaurants. I made pastry.”
“I do not like a quiche with wet, undercooked pastry underneath, and that is that.”
“I make no bones about it. I have no understanding of pastry.”
“Everyone has a favourite cake, pastry, pudding or pie from when they were kids.”
“I love to make pies – pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.”
“I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.”
“Friable isn’t often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.”
“I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.”
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